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TECHNICAL SPOTLIGHT WINEMAKING March 2018 WINES&VINES 51 also use it cool-fermenting white juice, which he likes to ferment around 60° to 65° F. All of Cohn's wines are pressed with a Willmes membrane press he purchased for the winery second-hand through Revolution Equip- ment Sales. Cohn plans to retrofit the press with a fixed hopper that can be moved back and forth over the press doors. Variety of tanks and casks Tanks and bins are not the only options Cohn has at his disposal for fermentation. The winery is filled with a variety of aging and fermenta- tion vessels of varying shapes and sizes. Cohn has two terracotta amphorae as well as several different concrete tanks and many large-format oak casks. One of the most unusual is what Cohn called "the crow's nest," which is a concrete tank cylinder that looks a bit like the conning tower of a submarine or a very short guard tower from a prison. Cohn uses the crow's nest for fermentation and aging, but he wasn't able to use it in 2017. "We couldn't even do that this year, because my yields were down, and I didn't bring the fruit in," he said. Next to that is a squat, elongated oval of a concrete tank the manufacturer aptly calls "the hippo," and which Cohn uses for Gre- nache. Both the crow's nest and hippo are Jeff Cohn Cellars' new tasting room is in downtown Sonoma. Winery Planning and Design, Edition 17 Dr. Bruce Zoecklein, Editor This electronic publication offers more than 1,500 pages of planning and design features of interest to both wine and cider producers. Topics Include: • Business planning • Construction and production economics • Winery design considerations • Sustainable designs and practices • Energy and water use • Equipment • Refrigeration • Caves and gravity flow • Wastewater management • Sanitation, winery labs, HACCP planning To review a Table of Contents, visit www.vtwines.info NEW EDITION Priced at $198 plus shipping. Order at practicalwinery.com, click on Bookshelf.